Kitchen confidential / Bourdain, Anthony

The author, executive chef at Brasserie Les Halles in New York City, presents a behind-the-scenes account of the restaurant business, and describes his adventures in the world of food, beginning with his first experience eating an oyster.

American chef Anthony Bourdain chronicles his culinary career, describing his start as a dishwasher on Cape Cod, his years of drug use, and the often cutthroat atmosphere of the restaurant kitchen. Also includes an interview with the author.

The author, executive chef at Brasserie Les Halles in New York City, presents a behind-the-scenes account of the restaurant business, and describes his adventures in the world of food, beginning with his first experience eating an oyster.